My first experience with fish tacos was in Maui. My husband and I went to a little dive in Kihei and drank Mai Tais and enjoyed numerous fish tacos. It was bliss. I was hooked (ha-ha-ha) at first bite (ok, I’ll stop now). Since returning from our second honeymoon, I’ve tried recreating the delicious spice and zest of the original tacos I fell in love with, but never quite got it right. Until these. Oh, baby.

First of all, let me calm your fears. Fish tacos are not hard. In fact, they are super simple. And absolutely incredibly delicious. Flaky light fish drenched in a spicy marinade gets grilled up and topped with fresh veggies and a creamy cilantro lime sour cream. I totally forgot to bring the avocado to my mom’s BBQ and these were still gobbled down by everyone I shared with.

The fish is so flavorful with just the right heat. Topped with a cool but BOMB dressing — oooh they are just divine. For a truly Hawaiian experience, I served these with Mai Tais. More on those tomorrow! I highly recommend corn tortillas for these – and, heat them up over the grill! Yuuuuumy!

Directions

To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.

To make the dressing, combine the sour cream in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.

Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.

Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes. Or, bake in a 350° oven for 9-11 minutes.

Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.